Bacon and Egg Cups with Collagen

Bacon and Egg Cups can be made ahead and are a great grab and go breakfast for busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo, gluten-free, and Whole30.

Bacon and Egg Cups can be made ahead and are a great grab and go breakfast for busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo and gluten-free. | theendlessmeal.com

 

Friends! Let me introduce you to my newest, favoritest things: Bacon and Egg Cups + Boomer’s Collagen Peptides. They're everything I need in life right now.

 

First, these Bacon and Egg Cups …

 

So, we're talking bacon. That's right, smoky, can't-ever-get-enough-of BACON. Thick cut and alder smoked deliciousness. Is there any other way?

 

But wait, let's backtrack. The “crust” of these Bacon and Egg Cups is made from sweet potatoes and, if you will, a little aged cheddar. Think of it as a sweet potato hash brown nest. Then there's the bacon, but we've already been there. Crack an egg in the nest and nestle an asparagus spear and a cherry tomato on top and you're on your way to breakfast heaven.

 

My original plan for these Bacon and Egg Cups was for them to be a quick grab and go breakfast. You know, for those mornings where you desperately need to press snooze an 11th time (read: every morning of my life.) Or when you want to send those kiddies off to school with bellies full of a healthy breakfast but have no intention of slaving away in the kitchen before the sun pokes its head up.

 

These delicious, hand-held breakfast cups were supposed to be quickly grabbed from the fridge to fill you up as you rushed out the door.

 What I didn't expect was for them to be so darn pretty. Seriously, guys, you could easily serve these at a girl's lunch or a Mother's Day brunch, and they'll be met with rave reviews. A little salad on the side and you'll be set.

Collagen is the fountain of youth. Not joking. In the short while I've been using it, my skin looks younger and I'm so not complaining. Collagen is also key for healthy bones and healthy joints and is one of nature's best superfoods. Boomer’s Collagen Peptides are SUPER versatile.

HOW TO USE BOOMER’S COLLAGEN PEPTIDES:

Sure, you can always shake some up with some milk or juice, but why stop there? Here are a few other delicious ways to get your fill:

 

Add some to your morning smoothie and you'll be amazed at how smooth and creamy your smoothie is.

Stir some into your soup or chili to help thicken and make it creamy.

Blend some into a dip. Think guacamole, hummus, baba ghanoush, or even some tzatziki.

Wisk some into your gravy.

Stir a little through your morning oatmeal.

In your morning coffee. Not. Even. Joking. Coffee + coconut oil + Boomer’s Collagen Peptides and Probiotics + a whizz around in your blender = the BEST coffee ever!

So let me guess … you're asking, “How the heck can I get my hands on some Boomer’s Collagen Peptides?” Am I Right? Thought so.

 

The best way to order Boomer’s is directly from their website. www.boomerboost.com

 

Bacon and Egg Cups can be made ahead and are a great grab and go breakfast for busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo and gluten-free.

 

GRAB AND GO BACON AND EGG CUPS

yield: 12 BACON AND EGG BREAKFAST CUPS

prep time: 10 MINS

cook time: 30 MINS

total time: 40 MINS

Bacon and Egg Cups can be made ahead and are great to grab and go on busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo and gluten-free.

 

INGREDIENTS

12 strips of thick cut bacon, Read labels for Whole30 compliance

 Oil, butter, or bacon fat to grease the muffin tins

1 ½ cups grated sweet potato, packed

13 eggs, divided

½ cup Boomer’s collagen peptides

½ cup grated cheddar cheese, optional. omit for Whole30 and paleo.

12 asparagus spears, tips cut off (reserve the stems to roast for dinner!)

6 grape tomatoes, cut in half

 A little pepper and smoked paprika, to serve

 

INSTRUCTIONS

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Grease a 12-cup muffin tin with either oil, butter, or bacon fat. (See notes)

Lay the bacon on the parchment lined tray and bake in the oven for 10 minutes.

12 strips of thick cut bacon

In a medium sized bowl, mix the grated sweet potato, 1 egg, the Boomer’s Collagen Peptides and, if you're using, the cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the preheated oven for 8 minutes.

Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.

Carefully add one egg to each of the 12 muffins tins. I find it's easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.

12 asparagus spears,6 grape tomatoes

Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms.

Sprinkle with a little pepper and smoked paprika and serve. The Bacon and Egg Cups best warm but are also delicious straight from the fridge. Keep them covered in your fridge for up to 3 days.

NOTES

If you know your muffin tin tends to stick (like mine always does) you may want to cut out 12 small rounds of parchment paper to put in the bottom of each muffin cup. Do this by folding a piece of parchment several times so you only must cut out one circle.

serving: 1 breakfast cup, calories: 301kcal, carbohydrates: 5g, protein: 21g, fat: 21g, saturated fat: 8g, polyunsaturated fat: 3g, monounsaturated fat: 9g, trans fat: 1g, cholesterol: 209mg, sodium: 383mg, potassium: 254mg, fiber: 1g, sugar: 1g, vitamin a: 2980IU, vitamin c: 2mg, calcium: 73mg, iron: 2mg